Wednesday, 20 November 2013

Gluten Free Stuffing


 You guys, this tastes just like regular old, classic stuffing. I kid you not. I pride myself on being a stuffing connoisseur (thank you spell check) and this got five stars in my books. Best part? It's actually really easy, even though it's from scratch. I repeat: easy, gluten free, FROM SCRATCH.


Oxymoron? No. Nothing that includes the word "moron" could be used to describe this stuffing.

The secret to this stuffing is this super easy bread I used as the base. This is literally how you make it: stir, plop, rise, bake. End of story.

 

 Just kidding, the story doesn't end there.

I cut up the bread into cubes and let it sit out for a day or two to dry out (or you can bake it in the oven at 200ºF or something until dry). Then you just make your stuffing as usual.

Sorry for the lack of photos. You just won't get to see the bread baked or chopped into cubes or a photo of the stuffing in the dish after it was baked. You'll just have to imagine it. It was hard enough to save myself that little bowl to take pictures of before the rest was devoured. Here's a picture of the stuffing before it was baked though:


 It's good without baking it too if you don't care about the top being browned. Just leave out the egg if you do that.
Gluten Free Stuffing

For the Bread:
1 cup warm water
1 1/2 tablespoons instant dry yeast
3 eggs
1/4 cup brown sugar
1 cup Tapioca Flour
1/2 cup Potato Starch
1 cup White Rice Flour
2 teaspoon Xanthan Gum
1 teaspoon baking powder
1 teaspoon salt

Combine the water and yeast. Let it sit for a couple minutes. Add the eggs, brown sugar, tapioca flour, potato starch, 1/2 cup of the white rice flour, the xanthan gum, baking powder, and salt. Stir until smooth. Add the remaining 1/2 cup of rice flour and stir to combine (I just add it later so it's not as hard to stir).
Plop it on a greased baking sheet and allow to rise for about 30 minutes. Bake at 350ºF for about 45 minutes.

For the Stuffing:
6 cup dry bread cubes (cook at 200ºF until dry or chop into cubes and set out for a day or two until dry)
A few tablespoons olive oil or butter
2 teaspoons minced garlic
1 cup chopped yellow onion
1 cup chopped celery
 2 teaspoons Italian seasoning (or any combination of sage, thyme, oregano, basil, and rosemary)
3 cups chicken stock
1 egg, slightly beaten

Saute the garlic, onion, and celery. Add the bread and seasoning. Add the chicken stock and egg and mix just until combined (don't over mix). Dump into a greased baking dish. Bake for about 30 minutes at 350ºF or until the top is toasty.


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7 comments:

  1. This is our go to for stuffing now, you are wonderful! We actually bake multiple loaves at a time. Then chop them up, bake to dry out a bit and put them in freezer bags. Then we use them for stuffing or to make french toast bakes. Wonderful!

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  3. Is it possible to use a flour other than rice? I'm allergic to both rice and gluten.

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  4. Do you think an all purpose gluten free flour would work for the bread? If so, it's just 2 1/2 cups of flour, right?

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    1. I was wondering the same thing. Did you try it? How did it turn out?

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  5. I love this bread for stuffing/dressing. I had been making dressing for several years and then became gluten intolerant. I got frustrated trying to find a substitute until I ran across this recipe and it is perfect! I don't follow the stuffing ingredients list since I have my own passed down to me by my father, but the bread works perfectly. A hint to those who like their dressing to be moister: I add extra broth until it reaches the consistency we like (my family prefers it to be almost like a casserole), but the real tip is to let it set for 20-30 minutes to soak up the broth. This will help avoid crunchy spots in the finished product. I have even been known to mix it up the night before and put it in the fridge to make preparations the next day easier for big holiday meals. Happy eating!

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  6. Absolutely love this recipe ! I just share this link on my Insta & Facebook account, hope thats ok! Ive used it flr a few years now and it is such a hit every year!

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